I have been inspired 🙂 The ladies at work are always asking for recipes. I have it all in my head, but that’s not terribly conducive to sharing. This led me to writing things down, as of late, so that I can pass along the amazing, nourishing paleo & paleo-is recipes that I create.
Cooking is one of my favorite things to do. I love to create something that is healthy and filling and satisfying to the soul, and I do it on the regular. Being a single mom with 2 jobs, you will find that most of the recipes are super easy and quick or crock pot, and can be prepped the night before.
Since it’s been pretty cold and shitty around here in East Central Wisconsin, I wanted to start with soup. Because yum. Comfy and warming, this is a great bowl of amazing-ness with tons of options. It can be made vegan or carnivore, and there are add-ins to suit everyone in the family. I LOVE options. I teach options in my fitness classes and give options in the kitchen. Because, well, YOU DO YOU, I will adjust accordingly 🙂
Without further ado, let’s get the soup on.
Curried Cauli Soup
- Parchment lined baking sheet
- Mixing Bowl
- Soup pot or crockpot
- Chopping knife
- Measuring tools
- Medium head white cauliflower, broken down into flowerettes
- Spray olive oil
- 2 tbsp curry powder
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1/2 – 1 tsp chipotle powder
- 1/2 tsp salt
- Fresh ground pepper
- 1 box/4 cups chicken OR veggie stock
- 1/2 can full fat coconut milk
- Ground/shredded chicken
- Roasted kale chips
- Dry roasted chickpeas
- Crumbled feta
- Crushed red pepper flakes
Here we go!
**This step can be done the night before!**
Preheat the oven to 400.
Put flowerettes into a large mixing bowl, spray cauliflower with oil and toss with spices, spraying more oil as needed to get the spices to stick. Spread onto prepared baking sheet and pop it in the oven for 20-30 minutes, moving around every 10 to encourage even browning. When you’ve gotten a nice color and some crispy spots, remove from the oven, let cool, coarsely chop and put into cooking vessel (stock pot or crockpot) OR set aside for later/tomorrow.
*Soup Pot = Eat Me Now!*
Put your cauliflower into your pot along with the stock. Bring to a boil then reduce heat to medium. Add your coconut milk and whisk until incorporated. If you’re adding in a protein, do that now, too. Pop on a cover and let cook for 20-30 minutes. Voila. That’s it.
*Crockpot = Eat Me Later!*
Add your stock and coconut milk to the crock pot and whisk until smooth. Dump in cauliflower and protein, if adding. Cook on low for 4-6 hours* or high for 2-4 hours.
*I haven’t tried it, but I’m betting if you kept your cauliflower a little bigger you could cook it for closer to 8 hours on low without losing the texture. But don’t quote me on it.
Dish up your soup and add crushed red pepper flakes, crumbled feta, crunchy kale, or crispy chickpeas. Consume immediately and be happy.